Mirabelle plum and speculaas tart

I’m back. What a break. What a year. What am I going to tell you that you haven’t already experienced? But, sometimes breaks are necessary. Take a deep breath, regain strength, and start over. I have already regained strength and also some motivation. I hope you have not missed me and that you forgive my absence. And I also hope you like this easy recipe a lot!

Has it ever happened to you that your world collapses? Blockage, loss of motivation, disorientation, reluctance. Well, that has happened to me. Not only with the blog. I have decided to return (for now) but with a different perspective. And I’m going to try to do things with another philosophy, not only as far as the blog is concerned, but in my life in general.

In short, I am learning to do things more calmly. And the fact is, that covering a lot can get to drown and make your work collapse. When perfectionism becomes unhealthy, it ends up turning against you. And in my case it has been like that. If you let go of your ambition and your impulses for everything to be perfect, you throw yourself little by little into frustration, because let’s not fool ourselves, when you are a perfectionist psychopath your expectations never have limits. They grow and grow out of control and take you to a mental state of maximum frustration because you cannot achieve them, in addition to making you unable to appreciate and be thankful for what you have already achieved.

In almost all aspects of life, this has happened to me. One of them is the blog. My expectations during times of confinement became so high that when I saw that I could not meet them, a rebound effect was generated that led me not to want to know anything about this. By myself I created an “obligation” that I could not fulfill. Failure to do so leads you to feel like a failure, and that’s where it starts to collapse.

The blog is just an example. But it can be very easily escalated to other aspects. The only solution for me, a break. Stop to reflect and calm down. And here is what I have learned during my reflection: I am not perfect, I do not want to be and I am not going to make an effort so that nobody thinks that I am. Doing the best you know or the best you can is enough. Stop comparing yourself to others. Lower the level of demand and expectations. I’m also going to stop apologizing for things that I haven’t done and that no one has asked me for. And I’m going to follow less people’s advice and ideas, I want to do things my way.

And I will do what I feel like doing more often. To set schedules and pressure, I already have my job, which is largely not controlled by me. But my life if I control it and it can be as I want. As of now, I have decided that it is going to be much quieter. My blog is also controlled by me, and I want it to have fun as I did when I created it, not for it to be an obligation. So if you see that I disappear again, it will be because I have not managed to find that initial fun and I have decided, finally, to kill an obligation that does not bring me anything.

Sweet dreams,


Mirabelle plum and speculaas tart

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Tart French
By Raquel Ramos Serves: 8
Prep Time: 10 min Cooking Time: 40 min + 30 min cooling Total Time: 1h 20min

Spicy tart with a subtle hint of cinnamon and covered in wild plums


  • 250 g flour
  • 125 g butter (soft)
  • 65 g icing sugar
  • 1 egg
  • 1 pinch of salt
  • ½ teaspoon cinnamon
  • 150 g ricotta
  • 150 g of crushed speculoos cookies
  • 1 egg
  • 50g sugar
  • 500 g of Mirabelle plums, clean and pitted



Prepare the base by mixing the butter with the sugar. Add the rest of the ingredients, knead until they have been combined and refrigerate the ball-shaped dough wrapped in plastic wrap for at least 30 minutes.


In a bowl mix all the ingredients of the filling and reserve.


Preheat the oven to 180 ° C.


Roll out the dough from the base with a rolling pin and cover a greased tart pan with butter. Prick the dough with a fork. Pour in the filling mixture and smooth the surface with a spatula.


Place the plums on the cake and bake for about 40 minutes or until the dough at the base is golden brown.

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